fillets ; cover them with buttered paper, and bake in
the oven for ten minutes. Make a sauce of one
ounce of butter and a dessert-spoonful of flour stirred
together till it boils ; add a little lemon-juice, and a
gill of cream, and strain it ; arrange the fillets en
cercle. Mask them well with the sauce, and sprinkle
lobster coral, parsley, and truffles, and grated hard-
boiled eggs over alternately. Serve lobster quenelles
in the centre. This dish can be made with oysters
or mushrooms instead of lobster.
Sole a la Stella
Cook a fair-sized sole that has been filleted
into cutlets ; cut them into points to resemble star
points. Mask some with white aspic cream, and the
others with green aspic cream.
Arrange them in a silver dish in the form of a
star, white and green alternately, leaving a small
round place in the centre, in which stand the heart
of a lettuce ; put chopped aspic in between the points
of the star and all round the dish. (See Plate V.)
Timbale of Fish
Pick the fish from skin and bone, after it has been
cooked, cut it into fine dice and mix about half a pound
of fish with rather more than a gill of white sauce;
season with salt and pepper, a little chopped parsley,
and lemon-juice. Mix two whole eggs thoroughly
into it, put it in a plain greased timbale-mould
PLATE V.
ir
^
1. Truite Saumonee a la Norvegienne. 2. Sole a la Stella.
3. Cutlets a la Rouge et Noir. 4. Medallions of Foie Gras a la Rosiere.
5. Whiting a la Russe. ^^'^^rr^^r^
( P 'Tli Lie]
FISH 41
Twist a buttered paper over it, and steam (do not let
it boil) for three-quarters of an hour ; then turn it
on to a dish, and pour over it a sauce made by frying
a small minced onion in a little butter till on the
point of turning brown, mix this with a table-spoonful
of flour that has been mixed with a gill of stock and
very little milk. Stir till it boils, then strain and
return to the stewpan to warm up ; adding a little salt,
pepper, a few drops of anchovy essence✪ Sole k la Rouennaise, and a squeeze
of lemon-juice. Morny sauce can be served with this
instead of the above.
Truite Saumonde a la Norvdgienne
Make an ornamental rice socle ; then place on it a
layer of white aspic jelly well whipped ; place round
on the jelly very small dariole moulds filled with
aspic and ornamented on the top with peas and carrots,
the carrots cut into pea-shapes. On the centre of the
socle lay the trout boiled and skinned except tail
and head, place strips of red, white, and blue jelly side-
ways across the trout ; on the head make a fleur-de-lis
in yellow aspic cream and in the middle of the back a
crown of same and a fleur-de-lis on the tail. Garnish
with cut aspic. (See Plate V.)
Turban of Trout
Make a forcemeat of trout with aspic and cream.,
colour some green and some salmon colour, line a
mould alternately with it, each layer about two inches
42 COOKERY A LA MODE
thick ; press it well against the sides, leaving a space
in the middle. Fill this space with some cucumber
cut in slices and soaked in mayonnaise in which there
is plenty of aspic ; place it on ice, and when ready to
turn out decorate it with little balls of lobster cream
and cucumber cut in pea-shape round the base. (See
Plate III.)
Turbot a la Grimaldi
Page 17 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
fillets ; cover them with buttered paper, and bake in the oven for ten minutes. Make a sauce of one ounce of butter and a dessert-spoonful of flour stirred together till it boils ; add a little lemon-juice, and a gill of cream, and strain it ; arrange the fillets en cercle. Mask them well with the sauce, and sprinkle lobster coral, parsley, and truffles, and grated hardboiled eggs over alternately. Serve lobster quenelles in the centre. This dish can be made with oysters or mushrooms instead of lobster.
Sole a la Stella
Cook a fair-sized sole that has been filleted into cutlets ; cut them into points to resemble star points. Mask some with white aspic cream, and the others with green aspic cream.
Arrange them in a silver dish in the form of a star, white and green alternately, leaving a small round place in the centre, in which stand the heart of a lettuce ; put chopped aspic in between the points of the star and all round the dish. (See Plate V.)
Timbale of Fish
Pick the fish from skin and bone, after it has been cooked, cut it into fine dice and mix about half a pound of fish with rather more than a gill of white sauce; season with salt and pepper, a little chopped parsley, and lemon-juice. Mix two whole eggs thoroughly into it, put it in a plain greased timbale-mould
PLATE V.
ir
^
1. Truite Saumonee a la Norvegienne. 2. Sole a la Stella.
3. Cutlets a la Rouge et Noir. 4. Medallions of Foie Gras a la Rosiere.
5. Whiting a la Russe. ^^'^^rr^^r^
( P 'Tli Lie]
Twist a buttered paper over it, and steam (do not let it boil) for three-quarters of an hour ; then turn it on to a dish, and pour over it a sauce made by frying a small minced onion in a little butter till on the point of turning brown, mix this with a table-spoonful of flour that has been mixed with a gill of stock and very little milk. Stir till it boils, then strain and return to the stewpan to warm up ; adding a little salt, pepper, a few drops of anchovy essence, and a squeeze of lemon-juice. Morny sauce can be served with this instead of the above.
Truite Saumondée à la Norvégienne
Make an ornamental rice socle ; then place on it a layer of white aspic jelly well whipped ; place round on the jelly very small dariole moulds filled with aspic and ornamented on the top with peas and carrots, the carrots cut into pea-shapes. On the centre of the socle lay the trout boiled and skinned except tail and head, place strips of red, white, and blue jelly sideways across the trout ; on the head make a fleur-de-lis in yellow aspic cream and in the middle of the back a crown of same and a fleur-de-lis on the tail. Garnish with cut aspic. (See Plate V.)
Turban of Trout
Make a forcemeat of trout with aspic and cream., colour some green and some salmon colour, line a mould alternately with it, each layer about two inches
thick ; press it well against the sides, leaving a space in the middle. Fill this space with some cucumber cut in slices and soaked in mayonnaise in which there is plenty of aspic ; place it on ice, and when ready to turn out decorate it with little balls of lobster cream and cucumber cut in pea-shape round the base. (See Plate III.)
Turbot a la Grimaldi
Records on this page
Sole k la RouennaiseTimbale of Fish